Gatte Ki Sabji – A Delicious Rajasthani Curry

Gatte ki Sabji is one of the yummylicious Rajasthani curry. If you have visited Rajasthan and didn’t taste Gatte ki sabji then I must say that trip to Rajasthan was a complete waste. Gatte ki sabji is one of the must eat delicacies when in Rajasthan. The ‘Gatte’ are the Gram flour dumplings which are put in the thick curd based gravy.

The taste is just out of the world, a little on the spicy side but is yumm. The dish actually originated in the desert areas of Rajasthan as there are very less green vegetables. The scarcity of green or any other vegetable resulted in the creation of this mouth watering regional cuisine.

Cook it for 5-7 minutes while stirring continuously till it comes to a boil.

Simmer the flame and cook for another 5-7 minutes. Turn off the gas.

Finally put the tadka of red chilly powder.

Recipe No. 4Ingredients:For Ghatte:

1 cup – gram flour (besan)

1/2 tsp – carom seeds (ajwain)

1/2 tsp – turmeric powder

1/2 tsp – red chilli powder

1/2 tsp – cumin powder ( jeera powder)

1/2 tsp – saunf (fennel seeds),coarsely ground

1/2 tsp – coriander powder (dhania powder)

1/2 tsp – garam masala powder

1/2 tsp – ginger paste

1/2 tsp – green chilli powder

3 tsps – cream (malai)

2-3 tbsps – yogurt

few springs of mint leaves, coarsely chopped

a pinch of soda bi carb

1 tsp – salt or to taste

Oil for deep frying

Mix together:

1 cup – yogurt, preferably 1-2 days old

2 tsp – gram flour (besan)

1/2 tsp – turmeric powder

1 1/2 tsp – salt or to taste

Gravy:

1/2 cup – tomatoes puree

1/2 tsp – cumin seeds (jeera)

1/2 tsp – red chilli powder

3-4 – cloves (laung)

few curry leaves

3 tbsp oil

Method to Prepare Gatte:

Mix all the ingredients under ‘For Ghatte’ into a soft dough like chapathi dough. Add more yogurt if required. Do not add any water.

Smear oil on both your hands and roll out 4″-5″ long cylinder like pieces.

Boil about 6 cups of water. Keep the gatte in a round steel strainer and place on the pan of boiling water and cover with lid. Cook for 5-7 minutes. If it is not possible to do the ‘strainer-way’, add the gatte directly into the boiling water and cook for 8 minutes without placing the lid.

Let them cool. Drain them, once cool, cut them into 1″ long like shown in the picture above. Keep aside.

Heat oil for deep frying, add the cut ghatte pieces and fry them till they turn crispy and golden brown. Set aside.